Equal parts sangria and punch, this Fourth of July favorite is the perfect refresher to quinch the thirst of everyone at the party. Easily made ahead of time, then pulled from the fridge and poured over minty ice cubes and frozen strawberries (or not) make for not only a pretty, delicious summer cocktail - but also one that is relatively low in alcohol, so guests can sip, sip, and sip without risk of becoming over served and unruly.

sip, sip SANGRIA

Serves: 4 to 6 | Prep Time: 10 minutes for sangria, 2 Hours for ice cubes

INGREDIENTS

½ pound strawberries, hulled

6 sprigs fresh mint

3 firm, ripe nectarines, sliced

2 mandarin oranges, thinly sliced

½ pint raspberries

1 bottle dry light white wine, chilled

½ cup orange Gran Gala or other orange-flavored liqueur

1/4 cup Pink House Alchemy lavender syrup

½ cup lemonade, chilled

1 cup sparkling water, chilled

TECHNIQUE

Freeze the strawberries in a plastic bag at least 2 hours before making the sangria.

Add fresh mint to large ice cube trays, then fill with water and allow to freeze for at least two hours before making the sangria.

Combine the nectarines, oranges, and raspberries in a large jar or bowl.

Pour the wine, Gran Gala, Pink House Alchemy lavender syrup and lemonade over the fruit in the bowl, and stir gently to combine. Place the punch in the refrigerator, and let sit for 2 hours for maximum flavor…but also perfectly fine to enjoy right away.

When ready to serve, add sangria to a putcher or carafe, then top with sparkling water and stir gently again. Add the frozen strawberries and the mint ice cubes. Sip accordingly.